Description
These roasted pumpkin seeds are the perfect sweet and crunchy fall snack. Coated in brown sugar and pumpkin spice, they capture the warmth and comfort of the season in every bite. Whether you’re carving pumpkins with family or just craving a cozy treat, this recipe is a simple and delicious way to enjoy autumn flavors.
Ingredients
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2 cups fresh pumpkin seeds (cleaned and dried)
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2 tablespoons unsalted butter, melted
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3 tablespoons brown sugar (light or dark)
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1 ½ teaspoons pumpkin pie spice
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½ teaspoon ground cinnamon (optional, for extra flavor)
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¼ teaspoon salt
Instructions
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Prepare the pumpkin seeds by rinsing them in cold water and removing any stringy pumpkin pulp. Spread them on a towel and pat dry thoroughly. For best results, let them air-dry for a few hours or overnight.
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Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
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In a bowl, mix the melted butter, brown sugar, pumpkin pie spice, cinnamon, and salt until it forms a smooth coating. Add the pumpkin seeds and toss well to coat evenly.
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Spread the seeds in a single layer on the prepared baking sheet. Roast for 35–40 minutes, stirring halfway through, until golden brown and fragrant.
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Remove from the oven and let the seeds cool completely. They will crisp up as they cool. Store in an airtight container or enjoy warm.
Notes
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Make sure the seeds are fully dry before roasting to achieve maximum crunch.
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Keep a close eye during the last 10 minutes of roasting, as sugar can burn quickly.
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For a dairy-free version, substitute butter with coconut oil.
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These seeds can be stored at room temperature for up to 2 weeks or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes